One of the challenges of being a vegetarian, and a mom, is that half of my cooking is done for little ones with picky palates. Most of my culinary accomplishments happen around dinner time and lunch tends to be a fend-for-yourself ordeal. But today, while making grilled cheese for the kiddos, I realized I could
grown-up-atize this a little bit, and very easily.
I don't use butter in my grilled cheese sandwiches, if you have a cast iron skillet, it will provide enough non-stickiness that you can cut out all the unneeded fat and calories from the traditional, butter-slathered sammie.
Ingredients:
Cheese of your choice: pepperjack is a favorite of mine!
tomato, sliced
fresh spinach
bread
Italian dressing
Put 2 slices of cheese between 2 slices of bread and toast, covered, in a cast iron skillet. Turn when the bottom is browned and repeat on the other side.
When done, remove from heat, peel apart the sandwich and add in 2 slices of tomato, a layer of fresh spinach and a tsp of Italian dressing. Put sandwich back together and cut in half. Serve immediately.
